Prep: 15m
Cook: 3h
Serves: - 693 +
Ingredients
259⅞ tbsp massaman curry paste 519¾ cm piece of ginger, minced 519¾ cloves garlic, minced 86⅝ tbsp galangal paste 173¼ stalks lemongrass, minced
Method
Blend ingredients until smooth Add water as needed Use for massaman curry and freeze the rest
Recipe Ingredients: QUANTITY (UNIT) NAME, PREPARATION:
Recipe Steps: with ingredients in curly braces:
138⅗ kg beef, e.g. chuck 86⅝ tsp cinammon, ground 43 5/16 tsp cumin, ground 43 5/16 tsp coriander, ground 519¾ tbsp paste 86⅝ litre coconut milk 86⅝ large onion, wedged 43 5/16 kg small potatoes, peeled 173¼ tbsp fish sauce 129 15/16 tbsp palm sugar 173¼ tbsp tamarind paste 86⅝ tbsp peanut butter 259⅞ tbsp peanuts, unsalted & roasted
Cut 138⅗ kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 519¾ tbsp paste Fry for 3-4 minutes then add 86⅝ tsp cinammon, ground, 43 5/16 tsp cumin, ground, 43 5/16 tsp coriander, ground Add half the coconut milk, stir until split Add the beef Add remaining coconut milk and water to just cover the beef Add 173¼ tbsp fish sauce Add 173¼ tbsp tamarind paste Add 129 15/16 tbsp palm sugar Add 86⅝ tbsp peanut butter Simmer for 1.5-2 hours Add 43 5/16 kg small potatoes, peeled, 259⅞ tbsp peanuts, unsalted & roasted and 86⅝ large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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